Cashew Chicken Stir Fry

This chicken and cashew nuts stir fry is a quick, saucy weeknight dinner with tender velveted chicken thighs, crisp roasted cashews, bell pepper, ginger, garlic, and a savory-sweet soy sauce glaze. It comes together fast and tastes like your favorite takeout, but fresher.

Prep Time15

Cook Time15

Total Time30

Course: dinner, Main Course, Main Dish

Cuisine: Chinese-American

Servings: servings

Calories: 475kcal

Equipment

Wok or large skillet

Ingredients

For the Chicken Marinade:

1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine
1 tablespoon cornstarch
1 teaspoon sesame oil

For the Sauce:

2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sugar
1 tablespoon cornstarch mixed with 3 tablespoons water

For the Stir Fry:

2 tablespoons oil divided, or as needed
2-4 dried red chilies left whole
4 pieces garlic cloves
1 thumb julienned ginger
1 red bell pepper cut into bite-sized pieces
¾ cup roasted cashews
2 green onions sliced

For Serving:

Steamed white rice or fried rice

Instructions

Marinate the chicken. Add the chicken thighs to a bowl with light soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss until evenly coated, then let sit for 10 to 15 minutes while you prep the rest of the ingredients.
1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, 1 teaspoon sesame oil
Mix the sauce. In a small bowl, combine light soy sauce, dark soy sauce, sugar, and the cornstarch-water mixture. Stir until the sugar dissolves and set aside.
2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon sugar, 1 tablespoon cornstarch mixed with 3 tablespoons water
Sear the chicken. Heat a wok or large skillet over high heat with a little oil. Add the chicken in a single layer and let it sear without moving for about 2 minutes. Flip and cook for another 1 to 2 minutes, until cooked through and lightly golden. Remove the chicken from the pan and set aside.
1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
Cook the aromatics. Add a little more oil to the same pan if needed. Add the dried red chilies and let them sizzle for about 30 seconds.
2 tablespoons oil, 2-4 dried red chilies
Add the garlic and ginger. Stir fry for another 30 seconds, just until fragrant.
4 pieces garlic cloves, 1 thumb julienned ginger
Cook the bell pepper. Add the red bell pepper and stir fry for 1 to 2 minutes, until just tender but still crisp.
1 red bell pepper
Combine everything. Return the chicken to the pan and pour in the sauce. Toss everything together and cook for about 1 minute, until the sauce thickens and clings to the chicken.
Finish with cashews. Add the roasted cashews and green onions. Toss once more, then remove the pan from the heat immediately so the cashews stay crisp.
¾ cup roasted cashews, 2 green onions
Serve hot. Spoon over steamed white rice or fried rice and serve right away.
Steamed white rice or fried rice

Notes

Chicken thighs are best here because they stay juicy over high heat. Chicken breast can work, but slice it thinner and avoid overcooking.
Do not skip the short marinade if you can help it. The cornstarch helps create that silky, tender stir fry texture.
Use roasted cashews for the best crunch. If you only have raw cashews, toast them in a dry pan first until golden.
Add the cashews at the very end so they stay crispy instead of turning chewy.
Keep the heat high. A hot pan helps the chicken sear instead of steam.
Cook the chicken in batches if your pan is small. Crowding the pan will prevent browning.
Have everything chopped and ready before cooking because the stir fry moves quickly.
Dry sherry is the best substitute for Shaoxing wine. If avoiding alcohol, use a small splash of extra soy sauce with a pinch of sugar.
Add snap peas, broccoli, baby corn, or zucchini with the bell pepper if you want more vegetables.
Store leftovers in an airtight container in the fridge for up to 3 days. The cashews will soften, so keep them separate if you know you’ll have leftovers.
Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
This dish does not freeze well because the vegetables and cashews lose their texture.

Nutrition